Saturday, September 22, 2012

Sweet & Spicy Pickled Peppers

Sweet And Spicy Pickled Peppers
Recipe by Traditional

  • 2 lb Hot Peppers
  • 1 1/2 cup Sugar
  • 1 1/2 cup White Vinegar (5%)
  • 1 1/2 cup Water
  • 1 3/4 Tbs. Kosher Salt
  • Pickling Spices To Taste
Cooking Directions
  1. Prepare 6 half pint canning jars according to the manufacturer's directions
  2. Slice Into Rings
  3. Wash the peppers, discarding any that are soft or damaged. Stem and seed the peppers. Cut them into rings.
  4. Combine the sugar, vinegar, water, salt and optional spices (I used a few whole black peppercorns, 3 crumbled bay leaves, and a broken up 2" stick of cinnamon) in a medium non-reactive saucepan and bring to a boil.
  5. Bring to a Boil
  6. Add the pepper rings, return to a boil, and remove from heat.
  7. Fill Jars
  8. Using tongs, fill the jars with the pepper rings, pressing them down. I got 5 half pints from 2 pounds of Calabrese peppers.
  9. Top Off
  10. Ladle hot pickling liquid into the jars, leaving 1/2 inch head space.
  11. Seal the jars according to the manufacturer's directions and process in a boiling water bath for 10 minutes.
  12. Cool the jars, wipe clean, label, and store in a cool dark place for at least a week before eating. Store any jars that do not seal in the refrigerator.

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